For a special night in pork in peppercorn sauce is an impressive restaurant-style dish you can easily cook at home and it’ll be far cheaper as well. There’s no lengthy preparation and it doesn’t take long to cook so you don’t have to spend hours slaving away in the kitchen. It’s the perfect meal for two but you can easily increase the quantities if you’re cooking for friends. As an alternative to tagliatelle serve pork in peppercorn sauce with mini roasted new potatoes. Simply place 250g baby new potatoes in a roasting tin, drizzle with olive oil, season with salt and pepper and roast in the oven at the same time as the pork until golden and tender when pierced with a sharp knife.
- 200g piece pork fillet
- 6 thin rashers streaky bacon or pancetta
- 6 fresh sage leaves
- 1tbsp olive oil
- 25g butter
- 2 shallots, finely chopped
- 1tbsp green peppercorns in brine, drained
- 75ml chicken stock
- 75ml double cream
- Tagliatelle and broccoli, to serve
Preheat the oven to 190°C/350°F/Fan 170°C/Gas Mark 5. Cut the pork into two equal pieces widthways. Season with salt and freshly ground pepper and place 3 sage leaves on the top of each piece. Wrap the bacon around the pork and sage and secure with a cocktail stick.
Place the pork in a small roasting tin and drizzle over the olive oil. Cook in the oven for 25 mins until the pork is cooked (the juices should run clear, not pink, when a sharp knife is inserted into the pork).
While the pork is cooking, melt the butter in a small frying pan, add the shallots and cook over a gentle heat for 5 mins until soft. Add the peppercorns and stock and simmer for 2 mins.
When the pork is cooked, tip any juices from the tin into the frying pan with the shallots. Stir in the cream and bring to the boil, stirring. Taste the sauce and season if necessary. Spoon some of sauce onto 2 plates. Thickly slice the pork (removing the cocktail sticks) and arrange on top of the sauce. Serve with tagilatelle and broccoli.
Top tip for making Pork in peppercorn sauce
Green peppercorns are the spicy unripe berries of the pepper plant. They’re softer to eat than black peppercorns and quite spicy so don’t be tempted to add more to the sauce until you’ve tried them.